Cardamom Shortbread

Shortbread is delicious. Shortbread with cardamom and a little chocolate is warm and heavenly!

½ cup butter, room temperature

1/3 cup sugar

1 cup white unbleached flour

¼ cup stone ground whole wheat flour

1 ½ teaspoons fresh ground cardamom (pre-ground is fine)

1 quality chocolate bar, 3 oz. (I prefer Theo’s 85% dark chocolate)

In a mixing bowl of an electric mixer whip the butter for about 1 minute. Add the sugar and beat until creamy.

Add the flours, and cardamom. Blend until the mixture crumbly. To get it all to combine, mix with your hands. Form it into a ball, seal it in a small container or plastic wrap, and refrigerate until firm. If it is already firm, then go ahead and roll it out.

Preheat oven to 350oF.

On a lightly floured surface, roll the dough ¼” thick. Cut in desired shapes. It is best to use cutters no larger than 2 to 3 inches across. Transfer the shapes to an ungreased or parchment lined cookie sheet. Bake for 12 to 15 minutes, or until the bottoms of the cookies are slightly brown.

When cookies are cool, melt the chocolate in a double boiler. Dip the bottoms or one edge of the cookies in the chocolate. Lay them on a wax paper lined tray. To set the chocolate, place the tray in the refrigerator for a few minutes.

Store in an air tight container. Do not freeze these once the chocolate is on them, as it will ruin the chocolate. The naked shortbread cookies can be stored in the freezer, and then dipped in chocolate when you are ready for them.

Recipe by Jane Blaisdell, 2020.

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Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

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